Cookies

• With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes.
• Mix in the egg and vanilla, just until combined.
• Mix flour, salt, and baking soda together then add this mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix.
• Finally, fold in the white chocolate chips and M&M, and make sure to reserve some left to press onto the cookie dough before baking.
• Prepare 2 baking pans with parchment paper.
• Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. I recommend baking 5 cookies at once.
• Do not soften the surface of the balls, in fact, try to keep it as rough as possible for a nice, crackly surface. Let the cookie dough rest in the fridge for an hour.
• Pre-heat oven to 175 C / 347°F (no fan)
• After 1h chilling time, press some more M&M and white chocolate chips into the dough then bake the cookies for 15 minutes.
• While the cookies are still hot, grab a large diameter cookie cutter and apply circular movements around the cookies, to make them perfectly round.
• Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack.
• The cookies will further set as they cool. Store them at room temperature for 2-3 days.